What Is Your Buttercream Icing Recipe?

Ok, I thought we could all place our buttercream icing recipes on this thread.....I know several people have had problems since the Crisco changed, so let's put down buttercream icing recipes that are not having any problems. Or, if you were having problems, what you did to alter your recipe to make it work for you.

Be specific on the ingredients and their measurements (i.e. type of shortening, salted/unsalted butter, etc.)

This is mine. I've been decorating cakes with this recipe since April so I've only ever used the 'new' crisco-without any problems. I did however have a problem when I had to switch brands on light corn syrup. I was originally using a generic brand in a glass bottle-very thick stuff. Then I bought a bottle of Karo a couple of weeks ago and had the frosting slide on 2 of my cakes. Since this was the only thing that changed in my recipe I have to assume it's the Karo-it's very thin, not like the generic stuff I used before. My solution will be to see if I can find more of the thicker stuff, it not, then I'll just have to use minute amounts of the corn syrup.

Cream butter and shortening, then add sugar one cup at a time. Add vanilla, then add half and half a tablespoon at time until it reaches a somewhat stiff consistency. *at this point I take some out, put it in a bowl, and cover it with plastic wrap for when I'm ready to do my flowers* Add corn syrup a tbs at a time until frosting is spreading consistency. This makes 4 1/2 cups.

1 cup Wal-mart brand shortening (i so miss the old crisco it was so much better)1 cup sweetened butter softened2 tsp vanilla2lb bag of C&H powdered sugar (i have tried other brands and don't like the results)4 T of milk or water (although since I have had to switch shortenings and the crisco change i have only had to use 2T or less if any)

Cream shortening and butter, add vanilla. Pour in all of PS cover mixer with towel and turn on stir for about 1 min, remove towel and add liquid as needed. Turn up to med speed and mix with paddle on KA for 8-10mins. I notice the longer I mix it the whiter my icing gets so I tend to mix for awhile to get rid of that yellow.

I only use the crusting buttercream recipe that is here on CC and it's the one that is done with the VIVA paper towels but I use the Melvira method of the icing instead of the VIVA. I will only use this recipe because it crusts up really nice.

I can still get the old Crisco at Costco. Have they done away with making the old Crisco?? Or are they making both the old and the trans fat free?

2 sticks of butter or margarine ( I have used both)2 sticks of crisco (regular not butter, and I use what is on the shelf now)1 2-pound bag powder sugar (whatever brand)3-4 tsp of van ( your taste)3-4 tbl of milk (depending on how thick you want it)

blend the butter and crisco and then add the powder sugar in 3 to 4 equal parts. I add the vanilla and the milk in-between dividing up the sugar and it also makes it a bit easier to mix.If any left over I freeze

Ok, I thought we could all place our buttercream icing recipes on this thread.....I know several people have had problems since the Crisco changed, so let's put down buttercream icing recipes that are not having any problems. Or, if you were having problems, what you did to alter your recipe to make it work for you.

Be specific on the ingredients and their measurements (i.e. type of shortening, salted/unsalted butter, etc.)

Cream butter and shortening, add vanilla, cream until smooth. Gradually add sugar, one cup at a time, beating well on medium speed after each addition (keep bowl covered with damp towel while beating to keep powdered sugar in bowl). Add milk. Beat on medium speed until light and fluffy. Add light corn syrup to thin down for icing the cake. Mix until blended.

Cover with damp cloth until ready to use. Keep icing bowl in refrigerator when not in use. Can be refrigerated for 2 weeks. Rewhip before using.

I made Kaye's Italain Meringue Buttercream from the Whimsical Bakehouse book this weekend and I don't think I will ever use anything else again! It was so delicious. I did cheat and do the roses with Dixie's Icing, though.

I have used this and like it alot. Subtituted water for the milk when I will not be able to refridgerate cake. Also have tried adding flavored non-dairy coffee creamers.. yum!Found it here under "Buttercream Dream"posted by AgentCakeBaker

This recipe was made from trial and error. I made two mixtures of buttercream. One with salted butter which was too buttery (salty) and one with unsalted butter which was still too sweet. So I combined the two and it became the best buttercream I've ever tasted. I use this recipe for all of my cake orders and it is a hit every time!!!

I have yet to come across a recipe that is better than the one I use, but then again different people have different tastes You can easily substitute the vanilla extract for any other flavor and replace some of the confectioners sugar with cocoa powder. YUM!

*In grease free bowl mix all the dry ingredients together. *Add boiling water and immediatly mix on high speed. Keep mixing till you have high peaks, about 8 min. *Mix in flavoring.*Now combone your shortening mixture to the meringue mixture and beat together for 8 mins. Beat down with large spoon to take out some air.

With the old Crisco I would get a light crust, enough to smooth lightly but it spread so well it didnt take much. Now with the new Crisco its wont crust for me! I have not tried another brand yet...

This recipe I use for smaller cakes, it does not crust well but its soooo good.

*Mix sugar, flour, and salt in heavy saucepan. *Stir in milk and heat. Stir constantly untill very thick. *Pour mixture into mixing bowl and allow to cool. *Paddel beat at medium and add butter cubes a little at a time. *Add extract. Makes 2 cups, I usually double the recipe.

I know I got the Whipped Buttercream recipe from here, Im not sure where I got the other one.

This is a buttercream that I adapted from my usual buttercream frosting, with a suggestion to add flour to cut the sweetness. Make sure you whip it for at least 6 minutes once all the powdered sugar is added to make it fluffy and light. It's become my standard buttercream frosting after MANY tries at other recipes. This yields ALOT. I'm not sure how many cups, never measured, but this yields enough for probably 2 - 8" cakes (2-layers). I have frozen this with no problems. Enjoy!

Cream butter, shortening, and extracts until light and fluffy - about 5 minutes.

Add flour to creamed fat mixture. Beat until thoroughly combined. Add powdered sugar, about 1/2 lb. at a time, beating until combined. When all sugar has been added and combined, add 2-4 T. milk, depending upon consistency desired. Beat for an additional 6-8 minutes on medium speed.

I use my KA Professional 600 for this and it works fine. Recipe can easily be halved.

This frosting is a crusting buttercream and can be smoothed using the VIVA method.